There are statements that kveik performs better in high OG. Not sure that's verified, but those who state this then conclude kveik isn't a good choice for a low OG/low ABV beer.
This confuses me. If maltotriose negative and low attenuation yeasts like Windsor are recommended for low ABV, then if kveik doesn't attenuate well in low OG environments isn't that a good thing if you are trying to minimize ABV?
This confuses me. If maltotriose negative and low attenuation yeasts like Windsor are recommended for low ABV, then if kveik doesn't attenuate well in low OG environments isn't that a good thing if you are trying to minimize ABV?